What's for Dinner?

glatt · 09-10-2013, 12:11 PM

The one thing that has vastly improved the chicken we cook in our house is the purchase of an instant read meat thermometer.

Turns out we were always overcooking our chicken, and that's why it was so dry and chewy. Everyone is paranoid of eating raw chicken, so they overcook. We did too. But when you cook a chicken until it is just done, the meat is so much more tender.

Also, the government tables for meat temperatures will result in over cooked meat. Use the tables that America's Test Kitchen uses. 160 for chicken. The government wants you to cook to 165.

This is the one we got.

richlevy · 10-05-2013, 01:10 PM

Off to Arthur's Steakhouse tonight for their Saturday buffet. Prime Rib carvery, pasta station, 3 hot entrees and 1 hot side, soup, cold shrimp and salad bar.

There is a %10 chance I might eat some salad instead of a second helping of prime rib.

There will be three of us, and the gift certificate will cover about one meal. $22.95 + tax. That's about 14 British pounds.

I'll see if I can get a picture.

10-05-2013, 01:10 PM	#2
richlevy King Of Wishful Thinking Join Date: Jan 2001 Location: Philadelphia Suburbs Posts: 6,669	Off to Arthur's Steakhouse tonight for their Saturday buffet. Prime Rib carvery, pasta station, 3 hot entrees and 1 hot side, soup, cold shrimp and salad bar. There is a %10 chance I might eat some salad instead of a second helping of prime rib. There will be three of us, and the gift certificate will cover about one meal. $22.95 + tax. That's about 14 British pounds. I'll see if I can get a picture. __________________ Exercise your rights and remember your obligations - VOTE! I have always believed that hope is that stubborn thing inside us that insists, despite all the evidence to the contrary, that something better awaits us so long as we have the courage to keep reaching, to keep working, to keep fighting. -- Barack Hussein Obama Last edited by richlevy; 10-05-2013 at 01:17 PM.

09-10-2013, 12:11 PM	#1
glatt ™ Join Date: Jul 2003 Location: Arlington, VA Posts: 27,717	The one thing that has vastly improved the chicken we cook in our house is the purchase of an instant read meat thermometer. Turns out we were always overcooking our chicken, and that's why it was so dry and chewy. Everyone is paranoid of eating raw chicken, so they overcook. We did too. But when you cook a chicken until it is just done, the meat is so much more tender. Also, the government tables for meat temperatures will result in over cooked meat. Use the tables that America's Test Kitchen uses. 160 for chicken. The government wants you to cook to 165. This is the one we got.

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